A blended ground beef and mushroom burger that's a little on the lighter side piled high with delicious toppings.
In a large bowl place all of the ingredients for the blended burger patties except for the canola oil. Mix together just enough to incorporate all of the ingredients, but be careful not to over mix. Cover tightly and place in fridge for at least 30 minutes, but this can be done up to 12 hours in advance.
Make patties: Divide the burger mixture into four parts. Roll gently into a ball and flatten out to make a patty. Place thumb in middle of the patty to indent the burger. Place on a plate cover and refrigerate until ready to make. It's best to cook burgers cold.
Make Chipotle Mayo: Add all ingredients into a bowl and blend together using an immersion blender. Note: if you don't have an immersion blender just chop the chipotle pepper up extra fine and whisk ingredients together very well. Set aside.
Heat a large skillet over medium heat. Add oil and place burgers in the pan. Cook for 2-3 minutes until browned, flip, and cook for another 2-3 minutes. Avoid flipping more than once and be sure not to press down on burgers.
Build each burger by spreading chipotle mayo on each side of the buns. Add crushed tortilla chips, burger patty, shredded cheese, a slice of bacon, salsa, and thinly sliced avocado. Enjoy!
Serving Size: 1 burger with toppings & bun
12 WW Freestyle Smart Points | 480 calories 25g fat, 4.5g saturated fat, 9g fiber, 40g carbohydrates, 4g sugar, 34g protein